Meatballs With Arugula And Penne

• 12.5 oz penne
• 1 lb thick pork sausages, casings removed
• 1 cup soft fresh breadcrumbs
• 1 tbsp vegetable or olive oil
• 2 tsp lemon zest
• 7 oz grape tomatoes, halved
• 3.5 oz baby arugula
• 1 None chicken bouillon cube
• 3.5 oz chargrilled pepper, drained, thinly sliced
• 1/4 cup freshly grated Parmesan cheese

1. Cook pasta in boiling salted water for 10 mins, or until al dente. Drain.
2. Combine sausage and breadcrumbs. Shape into meatballs and place on a baking tray lined with parchment paper.
3. Heat oil in a large frying pan over medium-high heat. Cook meatballs for 5 mins, or until browned and cooked through. Add lemon zest and tomatoes. Season. Cook, stirring, for 2 mins, or until tomatoes start to soften. Add arugula, bouillon cube, 1/2 cup boiling water, peppers, pasta and 1/2 the Parmesan. Toss gently until arugula just starts to wilt. Distribute between serving bowls and sprinkle with remaining Parmesan.

penne, pork sausages, breadcrumbs, vegetable, lemon zest, grape tomatoes, baby arugula, chicken bouillon cube, chargrilled pepper, freshly grated parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/33612 (may not work)